NOTE: This recipe is mild in taste If you want more of a bite to your casserole, add chili powder to the meat sauce, or add another small can of chopped chilies.

1 1/2 lbs. ground beef
2 sm. cans tomato sauce
1 sm. can tomato paste
1 c. chopped onions
1 can tomatoes (I use Contradina), chopped
1 sm. can Ortega chopped chilies
Salt
Pepper
Garlic powder
Accent

Brown ground beef with chopped onions in a large frying pan. Add tomato sauce, tomato paste, chopped canned tomatoes and Ortega chilies. Salt and pepper to taste, sprinkle on some garlic powder and Accent. Simmer with low flame for at least an hour, adding water if it starts to thicken enough to burn.

1 recipe cornmeal mush from Alber's pkg. recipe
1 can whole kernel corn
1 can black pitted olives
1 lb. Colby or Cheddar cheese

In a casserole (2 1/2 quart sprayed with Pam), start layering first with meat sauce, then olives, corn, and spoonsful of cornmeal mush, (don't use whole recipe). Then slice some cheese on top of the first layer. Start second layer with meat sauce and do as in the first layer, and continue, ending with cheese. Put in 350 degree oven for about 35 minutes. Makes enough for 6 or 7 servings, more if light eaters. Excellent warmed up as a leftover.

CORNMEAL MUSH:

2 1/2 c. milk
1 1/2 tsp. salt
1 c. cornmeal
1 c. cold water

Heat milk in top of double boiler. Combine cornmeal, salt and cold water, stir until smooth. Gradually add to hot milk, stirring constantly. Cook for 10 minutes or until thickened. Cover and cook for about 20 to 25 minutes longer.